Pesto Chicken Spirals

• 2 cups chopped fresh parsley
• 6 tablespoons Dijon Mustard
• 2 tablespoons grated Parmesan cheese
• 3 cloves garlic, crushed
• 2 teaspoons dried basil leaves
• 2/3 cup egg substitute, divided
• 1 1/2 cups plain dry bread crumbs, divided
• 8 boneless, skinless chicken breasts (2 pounds), pounded to 1/4-inch thickness
• 2 tablespoons margarine or butter, melted
• Hot cooked rice, optional

Blend parsley, 4 tablespoons mustard, cheese, garlic, basil and 4 tablespoons egg substitute in small bowl; stir in 1/2 cup bread crumbs. Spread crumb mixture evenly over each chicken breast. Roll up each breast from short end. Blend remaining egg substitute and mustard. Dip chicken rolls in egg mixture, then roll in remaining bread crumbs. Cut each roll crosswise into 4 equal pieces. Thread rolled chicken pieces on 8 skewers. Broil 6 inches from heat source for 10 to 15 minutes or until done, turning and brushing with melted margarine or butter. Serve with rice if desired.